SALMON IN PARCHMENT

I originally found this recipe over at AllRecipes.com. After trying it once, I discovered the changes I wanted to make to the recipe. The original recipe is shared below, along with notes at the end of the changes I made. Hope you enjoy!

Course:
Main Course

Servings: 2Servings

Ingredients

Parchment Paper

6SmallPotatoesOptional

10Asparagus spears

(2) 8 ozSalmon filets(skinless, boneless, center-cut)

Saltto taste

Black pepperto taste

1tspExtra virgin Olive Oil

1-2TBSPTarragonFresh, if possible

1StickButterUnsalted

1-2TBSPLemon juice

1SmallOnion

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.

Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.

Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.

Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

Tarragon butter:

Cream butter in mixer until smooth and very creamy

Add tarragon, onion, and lemon juice

Mix until well blended

Spread butter on parchment paper and refrigerate until set

Spread butter on parchment paper and refrigerate until set

Recipe Notes

In step 5 of the directions, I eliminate the potatoes entirely. I use a pat (1 tbsp) of the tarragon butter and place it on the salmon before wrapping it in the parchment pocket

I don't like the way the asparagus turns out when its cooked in the parchment pocket with the salmon, so I cook it on the stove in a skillet of hot water for 3-5 minutes, then dunk it in a cold water/ice bath to stop the cooking process. Drizzle the asparagus with melted tarragon (Kiev) butter just before serving with the salmon.

Typically I serve this dish with a roasted garlic & olive oil couscous, long grain and wild rice, or Jasmine rice